This Loaded Spicy Shrimp Bowl combines zesty shrimp with perfectly cooked jasmine rice and tender vegetables, creating a meal that’s both filling and packed with flavor. With a bit of chili powder, paprika, and cayenne, this dish has a kick of heat balanced by the freshness of lime and cilantro. Ideal for a quick weeknight dinner or a meal prep option, this bowl is both nutritious and satisfying.
Ingredients:
- Shrimp and Seasoning
- 12 oz raw, de-veined shrimp
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
- Vegetables
- 1 large zucchini, sliced into halves
- 2 bunches broccoli, chopped into florets
- 2 tbsp olive oil (for roasting vegetables)
- Rice
- 1 cup jasmine rice
- 1⅓ cup water
- 2 tbsp butter
- Optional Garnish
- Fresh lime wedges
- Chopped cilantro
- Red pepper flakes
Instructions:
- Cook the Jasmine Rice
- In a medium saucepan, bring 1⅓ cup of water to a boil.
- Incorporate the jasmine rice along with a pinch of salt.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
- Stir in the butter, fluff with a fork, and set aside.
- Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, spread out the zucchini slices and broccoli florets.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for 15-20 minutes, until they are tender and slightly browned.
- Prepare and Cook the Shrimp
- In a medium bowl, combine the shrimp with 2 tablespoons of olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss until the shrimp are well coated.
- Heat a skillet over medium-high heat.
- Introduce the seasoned shrimp to the pan and cook for 2 to 3 minutes on each side, or until they turn pink and are cooked through.
- Remove from heat.
- Assemble the Bowls
- Divide the cooked jasmine rice among bowls.
- Top each bowl with roasted zucchini, broccoli, and spicy shrimp.
- Garnish with fresh lime wedges, a sprinkle of chopped cilantro, and red pepper flakes if desired.
- Serve and Enjoy
- Serve warm, squeezing fresh lime over each bowl for added zest.
- Enjoy the balance of spicy, fresh, and savory flavors!
Conclusion:
This Loaded Spicy Shrimp Bowl is a fantastic combination of textures and flavors. With tender, spiced shrimp, fluffy jasmine rice, and perfectly roasted veggies, it’s a wholesome meal that doesn’t skimp on taste. Whether you’re cooking for a family meal or a prep-ahead lunch, this bowl is sure to be a hit!
Loaded Spicy Shrimp Bowl with Jasmine Rice and Veggies
A flavorful bowl of spicy shrimp, jasmine rice, androasted vegetables garnished with lime and cilantro. Perfect for a quick,nutritious meal with a spicy kick!
Ingredients
Shrimp and Seasoning
- 12 oz raw de-veined shrimp
- 2 tbsp olive oil
- 1.5 tsp chili powder
- 1 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp pepper
Vegetables
- 1 large zucchini sliced into halves
- 2 bunches broccoli chopped into florets
- 2 tbsp olive oil for roasting vegetables
- Rice
- 1 cup jasmine rice
- 1⅓ cup water
- 2 tbsp butter
Optional Garnish
- Fresh lime wedges
- Chopped cilantro
- Red pepper flakes
Instructions
Cook the Jasmine Rice
- In a medium saucepan, bring 1⅓ cup of water to a boil.
- Incorporate the jasmine rice along with a pinch of salt.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
- Stir in the butter, fluff with a fork, and set aside.
Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a baking sheet, spread out the zucchini slices and broccoli florets.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for 15-20 minutes, until they are tender and slightly browned.
Prepare and Cook the Shrimp
- In a medium bowl, combine the shrimp with 2 tablespoons of olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper. Toss until the shrimp are well coated.
- Heat a skillet over medium-high heat.
- Introduce the seasoned shrimp to the pan and cook for 2 to 3 minutes on each side, or until they turn pink and are cooked through.
- Remove from heat.
Assemble the Bowls
- Divide the cooked jasmine rice among bowls.
- Top each bowl with roasted zucchini, broccoli, and spicy shrimp.
- Garnish with fresh lime wedges, a sprinkle of chopped cilantro, and red pepper flakes if desired.
Serve and Enjoy
- Serve warm, squeezing fresh lime over each bowl for added zest.
- Enjoy the balance of spicy, fresh, and savory flavors!